Guacamole Dip
Ingredients:
4 large avocados (ripe)
1 (4 oz.) can of diced green chilies (mild), drained
1/2 small-med. onion finely diced
2 Roma tomatoes (finely diced)
SMALL touch of lemon or lime juice (to avoid browning)
sea salt to taste
Cut avocados lenghtwise, remove pits. Scoop out the avocados into a large bowl, and mash thoroughly with fork.
Add the onion, salt, lemon/lime juice and green chilies, and mix well.
VERY LAST, add the tomatoes, and fold into the mix, don't mash.
Chill in refrigerator for a couple of hours before serving.
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To make nachos:
Lay organic tortilla chips on large oven-proof platter. Top each chip with 16 oz. can of Vegetarian Refried Beans. Sprinkle around 3/4 of an 8 oz. bag of finely shredded cheddar cheese (mild). Bake for approximately 20-25 min. in 375 degree (preheated) oven until cheese is melted, don't overbake or brown chips. Serve with Guacamole on the side. Makes around 3 average servings.
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"We can judge the heart of a man by his treatment of animals." ~Immanual Kant~
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